Creamy Crockpot White Chicken Chili
The base recipe: raw chicken on the bottom, beans and chiles on top, cream cheese at room temperature in the last 15 minutes.
Creamy Crockpot White Chicken Chili
Course: Main CourseDifficulty: Easy6
servings15
minutes7
hours15
minutesThe base recipe: raw chicken on the bottom, beans and chiles on top, cream cheese at room temperature in the last 15 minutes.
Ingredients
1½–2 lb boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 cup frozen corn
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3–4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
8 oz cream cheese, cubed and at room temperature
1 lime
Cilantro, Monterey Jack, tortilla chips to serve
Directions
- Take the cream cheese out of the refrigerator when you start the pot, so it is soft by dinner.
- Lay the chicken breasts flat on the bottom of a 6-quart slow cooker, in one layer.
- Scatter the onion and garlic over the chicken, then add the drained beans, corn and green chiles.
- Pour in 3 cups of the broth and sprinkle in the cumin, chili powder, oregano, paprika, salt and pepper. Do not stir.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the chicken reads 165°F and pulls apart.
- Lift the chicken onto a plate and shred it with two forks, then mash about a third of the beans against the side of the pot.
- Stir in the cubed cream cheese, return the chicken, cover and cook on HIGH 15 minutes, stirring once, until the sauce is smooth.
- Turn off the heat, squeeze in the lime and let the pot stand 10 minutes.
- Thin with the last cup of broth if it set too thick, and taste for salt.
- Serve with cilantro, Monterey Jack and tortilla chips.
Notes
- Take the cream cheese out of the fridge when you start the pot. Cold cubes dropped into hot broth are what curdle.
Why Creamy Crockpot White Chicken Chili is the base
Raw chicken on the bottom steams in the broth and shreds easily. The beans and chiles sit on top. Cream cheese comes in at the end, which gives a smooth, glossy finish.
This base recipe is the one to learn first. Chicken sits on the bottom, where it steams in the broth and shreds easily. Do not stir early, because layers keep the beans from sticking. Shred the chicken in the pot, then stir in the cream cheese.
Swaps
Chicken thighs work too and stay a bit juicier. Canned cannellini can replace the Great Northern beans. Do not stir the pot early. Layering is what keeps the chicken tender.
Serving
Tortilla chips, cheese, lime and cilantro. Cornbread soaks up the broth.
Storing and the usual mistake
Keeps 4 days and freezes up to 3 months. Cold cream cheese dropped in the hot pot can curdle, so soften it first. Beat it with a ladle of hot broth before stirring it in.
Creamy Crockpot White Chicken Chili at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours 15 minutes
- Servings: 6 servings
- Ingredients: 16, led by –2 lb boneless, (15 oz each) Great Northern beans, frozen corn, (4 oz each) diced green chiles
Tips for Creamy Crockpot White Chicken Chili
Take the cream cheese out of the fridge when you start the pot. Cold cubes dropped into hot broth are what curdle.
Creamy Crockpot White Chicken Chili FAQ
How long does Creamy Crockpot White Chicken Chili take?
Creamy Crockpot White Chicken Chili takes 7 hours 15 minutes of cooking after 15 minutes of prep.
How many people does Creamy Crockpot White Chicken Chili serve?
This recipe makes 6 servings.
What do I need to make Creamy Crockpot White Chicken Chili?
16 ingredients, led by –2 lb boneless, (15 oz each) Great Northern beans, frozen corn, (4 oz each) diced green chiles. Amounts are in the recipe card above.
